A Micro Unit for Producing Durum Semolina.
S. Vasiljevic, O. J. Banasik, and W. C. Shuey
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Modification of Cookie-Baking Properties of Peanut Flour by Enzymatic and Chemical Hydrolysis.
L. R. Beuchat
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Fractionation of Defatted Wheat- and Corn-Germ Flours by Air Classification.
A. C. Stringfellow, O. L. Brekke, V. F. Pfeifer, L. H. Burbridge, and E. L. Griffin
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Measurement of Total and Gelatinized Starch by Glucoamylase and o-Toluidine Reagent.
B.-Y. Chiang and J. A. Johnson
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Gelatinization of Starch in Extruded Products.
B.-Y. Chiang and J. A. Johnson
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Lipid Content of Selected Cereal Grains and Their Milled and Baked Products.
J. L. Weihrauch and R. H. Matthews
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Defatted and Reconstituted Wheat Flours. I. Effects of Solvent and Soxhlet Types on Functional (Breadmaking) Properties.
O. K. Chung, Y. Pomeranz, K. F. Finney, J. D. Hubbard, and M. D. Shogren
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Chitin as a Measure of Fungal Growth in Stored Corn and Soybean Seed.
W. W. Donald and C. J. Mirocha
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Alkylresorcinols in Wheat, Rye, and Triticale.
K. Verdeal and K. Lorenz
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Defatted and Reconstituted Wheat Flours. II. Effects of Solvent Type and Extracting Conditions on Flours Varying in Breadmaking Quality.
O. K. Chung, Y. Pomeranz, K. F. Finney, and M. D. Shogren
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Bioavailability and Functionality (Breadmaking) of Zinc in Various Organic and Inorganic Sources.
G. S. Ranhotra, R. J. Loew, and L. V. Puyat
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Effect of Bound Lipid on Flavor of Protein Isolate from Corn Germ.
H. C. Nielsen, J. S. Wall, J. K. Mueller, K. Warner, and G. E. Inglett
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Amino Acid Sequences of the Two a-Purothionins of Hexaploid Wheat.
B. L. Jones and A. S. Mak
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Determination of P-Glucan in Oats and Barley.
P. J. Wood, D. Paton, and Z. R.Siddiqui
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The Ottawa Starch Viscometer- A New Instrument for Research and Quality Control Applications.
P. W. Voisey, D. Paton, and G. E. Timbers
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Studies on Corn Proteins. XI. Distribution of Lysine During Germination of Normal and Opaque-2 Maize.
B. A. K. Chibber, E. Voicu, E. T. Mertz, and D. V. GIover
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Changes in Lysine and Tryptophan Content During Germination of Normal and Mutant Maize Seed.
R. A. Jones and C. Y. Tsai
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Availability of Iron in Several Commercial Bakery Products for Hemoglobin Regeneration in Anemic Rats.
J. Miller
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Modifications in Durum Wheat Protein Properties During Pasta Dough Sheeting.
P. Feillet, E. Fevre, and K. Kobrehel
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Studies of Glutenin. IX. Subunit Composition by Sodium Dodecyl Sulfate-Polyacrylamide Gel Electrophoresis at pH 7.3 and 8.9.
K. Khan and W. Bushuk
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Effect of Certain Nutrients on the Gas Produced in Preferments.
R. S. Ling and R. C. Hoseney
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Effects of Mixer Speed, Dough Temperature, and Water Absorption on Flour-Water Mixograms.
M. M. Baig and R. C. Hoseney
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Note on a Simple 100-g Dough Molder.
M. D. Shogren and K. F. Finney
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Aflatoxin Occurrence in 1973 Corn at Harvest. 111. Aflatoxin Distribution in Contaminated, Insect-Damaged Corn.
O. L. Shotwell, M. L. Goulden, E. B. Lillehoj, W. F. Kwolek, and C. W. Hesseltine
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Factors Influeficing the Rate of Moisture Penetration into Wheat During Tempering.
N. L. Stenvert and K. Kingswood
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Compositional Changes in the Developing Grain of High- and Low-Protein Wheats. I. Chemical Composition.
G. R. Donovan, J. W. Lee, and R. D. Hill
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Compositional Changes in the Developing Grain of High- and Low-Protein Wheats. II. Starch and Protein Synthetic Capacity.
G. R. Donovan, J. W. Lee, and R. D. Hill
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Physical Dough, Baking, and Nutritional Qualities of Straight-Grade and Extended-Extraction Flours.
C. A. Watson, W. C. Shuey, R. D. Crawford, and M. R. Gumbmann
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Note on Determination of Gas Production.
M. D. Shogren, K. F. Finney, and G. L. Rubenthaler
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The Carbohydrates of Various Pin Milled and Air-Classified Flour Streams. II. Starch and Pentosans.
I. A. MacArthur and B. L. D'Appolonia
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The Rice Scutellum. 11. A Comparison of Scutellar and Aleurone Electron-Dense Particles by Transmission Electron Microscopy Including Energy-Dispersive X-Ray Analysis.
K. Tanaka, M. Ogawa, and Z. Kasai
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Distribution of Carbohydrates in Early Harvested Barley Grain.
B. Gohl, K. Larsson, M. Nilsson, O. Theunder, and S. Thomke
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Note on a Two-Dimensional TLC Procedure for Determining Aflatoxins in Corn.
R. J. Alexander and M. C. Baur
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Destruction of Aflatoxins During Fermentation and By-Product Isolation from Artificially Contaminated Grains.
R. Dam, S. W. Tam, and L. D. Satterlee
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